A generous season was proactively managed in the vineyard resulting in balanced crops and our second earliest harvest in 30 years at Cloudy Bay. Our commitment to quality saw the perils of rain avoided by a single day.
Defined New Zealand's wine and established the Marlborough wine region globally.
Our sauvignon blanc was picked between March 26th and April 7th. The season turned on the 8th of April with rainfall persisting for the coming weeks.
Free-run juice was cold settled for 48 - 96 hours before racking. Fermentation was carried out in stainless steel with a mixture of cultured and wild yeasts. A selection of batches saw warmer than typical fermentation temperatures and high solid content which contributed to palate weight and texture. Our 2014 sauvignon blanc was stringently blended including only the strongest batches.